3 lb Filet mignon tips
1 c  Onion finely chopped
4 tb Butter unsalted
1 1/2 lb Mushrooms small 1/2" or
- smaller
2/3 c  Heavy cream
3/4 c  Sour cream or plain yogurt*
2 1/4 ts Dijon mustard
2 tb Dill fresh, chopped fine
1 1/2 tb Fresh parsley
2/3 c  Beef stock
Salt & pepper to taste
2 3/4 ts Flour

Slice the beef into thin strips approx. 1 1/2″ – 2″ in length. Heat a large
cast iron skillet over high heat and add the meat a few stripos at a time
to sear the meat. Remove the meat from the heat and set aside. Reduce the
heat in the skillet to medium and melt the butter. Add the onion, saute,
until soft . Raise the ehat to med-high, add the
mushrooms, saute;, stir frequently, cook for 15 – 20 minutes. Lower heat to
med-low sprinkle in the flour, stir well for 1-3 minutes. Stir in the
stock, cream, sour cream, & mustard. Cover, reduce heat to low and simmer
for for 5-7 minutes. DO NOT ALLOW TO BOIL! Return the meat to the skillet,
mix with sauce, stir in the dill & parsley, and serve.